Polenta Beef Stew
Recipe from Diabetic Living

A rich-flavor wine sauce coats seasoned beef chuck steak and vegetables in this hearty main dish recipe.

Polenta Beef Stew

by 1  person

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Servings: 8
Serving size: 3/4  cup
Yield: about 7 cups
Prep Time: 25 mins
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  • 1/4  cup 
    all-purpose flour
  • 1   teaspoon 
    garlic powder
  • 1   teaspoon 
    dried thyme, crushed
  • 1   teaspoon 
    dried basil, crushed
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    black pepper
  • 2   pounds 
    boneless beef chuck steak, cut into 1-inch pieces
  • 2   tablespoons 
    olive oil
  • 1/2  cup 
    chopped onion (1 medium)
  • 1   teaspoon 
    snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 6   
    cloves garlic, minced
  • 1  14  ounce can 
    beef broth
  • 1 1/2  cups 
    dry red wine
  • 8   ounces 
    boiling onions
  • 5   
    medium carrots, cut into 1-inch chunks
  • 1   
    recipe Polenta
  • 1/2  cup 
    snipped fresh flat-leaf parsley
  • 1/4  cup 
    tomato paste
    Fresh rosemary sprigs (optional)
  • 3   cups 
  • 1   cup 
  • 1   cup 
  • 1   teaspoon 
  • 2   tablespoons 
    butter or margarine

Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic. Cook and stir until onion is tender. Stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
Stir in boiling onions and carrots. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew. Serve stew with Polenta. If desired, garnish with rosemary sprigs. Makes about 7 cups (8 main-dish servings)
In a large saucepan bring milk just to a simmer over medium heat. In a medium bowl combine cornmeal, water, and salt. Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally. (If mixture is too thick, stir in additional milk.) Stir in butter or margarine until melted.

Nutrition information
Per Serving: cal. (kcal) 508, Fat, total (g) 26, chol. (mg) 88, sat. fat (g) 10, carb. (g) 32, Monosaturated fat (g) 11, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 9, pro. (g) 29, vit. A (RE) 0, vit. A (IU) 9961, vit. C (mg) 12.99, Thiamin (mg) 0.31, Riboflavin (mg) 0.5, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.45, Folate (g) 60.48, Cobalamin (Vit. B12) (g) 2.99, sodium (mg) 736, Potassium (mg) 824, calcium (mg) 161.55, iron (mg) 4.5, Vegetables () 1, Starch () 2, Lean Meat () 3, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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